3 Recipes from the Temple Cuisine of India

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The Temple Cuisine of India is happening at Four Points by Sheraton till August 14 and food has never tasted better! Here are three recipes that the hotel shared with us for you!

Mohan Bhog

(All Over Braj Bhoomi)


Serving: 8


Rawa Sooji 100gm

Besan 100gm

Wholewheat Flour 300gm

Sugar 500 Gm

Ghee 500 Gm

Water 2 Ltr

Dry Fruits 50 Gm


Make sugar syrup with water and sugar and keep aside. Heat the ghee and dry roast all the dry ingredients till fawn colour is attained or till a nutty aroma is released. Lower the heat and slowly pour in the sugar syrup. Stir vigorously to avoid lumps. Turn up the flame continuously stirring till all the syrup is absorbed and the ghee leaves the sides of the vessel. Sprinkle with slivered dry fruits.



Servings: 4


Ripe Jackfruit 500gm

Kala Channa(Soaked) 250gm

Sendha Namak 1 Tsp

Haldi Powder 1 Tsp

Fresh Coconut Grated Half(1/2)

Curry Patta 2-3 Sprig

Water 1 Lit

Green Coriander Chopped 1/2 Bunch


Mix all the ingredients in a brass degchi, but keep chpped coriander aside. Place a lid on top of the degchi. Keep on a low flame for two hours. Remove the cover, add chopped green coriander and mix well. Serve hot.

Pottal Rassa

(Jagannath Temple)



Parwal 1/2 Kg

Ghee To Fry

Dalchini 2 Sticks

Jeera 1 Tsp

Dhania Seeds 1 Tsp

Kali Mirch 1/4 Tsp

Grated Fresh Nariyal 2 Tbsp

Namak To Taste

Haldi Powder 1/4tsp


Slightly scrape, wash and dry the parwal and cut into roundels. Heat the ghee and fry till golden brown. Drain well. Dry roast the jeera, dalchini, kali mirch, dhania and grind with the nariyal to a smooth paste. Heat remaining ghee. Add ground masala, salt and enough water for a gravy. Bring to boil and lower the flame and add the fried parwal. Cook till the parwal is cooked.

Priced at Rs 675 plus taxes, Bhog – The Temple Cuisine of India food festival will be on till August 14th at The Eatery, Four Points by Sheraton from 7pm to 11pm. Contact 020 30931031/7709006688. 

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